Week three saw a LOT of delicious fresh salads, so you’ll excuse me if you catch me making pizza yet again this week 🙂
I had never cooked or even eaten broccolini (otherwise known as broccoli rabe!), so this was a fun experiment for me. I asked my friends on Instagram what their favorite way to eat this new-to-me leafy green, and my friend Katie from Ruffles & Truffles suggested pizza! Knowing that I’ve made and loved a Kale and Sweet Potato pizza in the past and that my brother absolutely adores sweet potatoes, I decided to incorporate that delicious veggie. I also love thyme, which pairs well with sweet potatoes, and I wanted to add a baked egg for heartiness and protein for this non-meat eater.
Behold, my pizza triumph! I’m particularly proud of this recipe of mine:
This recipe is my personal triumph from the past two weeks. Not only was it super delicious and an easy way to make both my brother and my husband happy, but I managed to use not one, not two, but three separate CSA vegetables on one pizza!
Make this pizza for a tasty game night snack (we played Monopoly!), and as a fabulous use of extra CSA veggie leftovers to prep for your next share pick-up!
Spinach, Feta & Caramelized Onion Pizza with Arugula Pesto
2 large handfuls baby spinach or regular spinach with stems removed and ripped into smaller pieces
1/4 diced green onions
Roll out the Pizza dough to the size and thickness of your preference. Spread arugula pesto in a thick coat. Layer spinach, caramelized onions, green onions, and cheese. Bake on a pizza stone or cookie sheet covered in tin foil at 400 degrees for 18-20 minutes, or until your crust is golden brown.
What’s your favorite way to combine multiple CSA vegetables into one recipe?